摘要
以2株乳酵母菌、地方性奶酒酵母泥、乳酸菌、丹宝利活性酿酒干酵母为发酵菌种,研究其在乳清酒发酵中各发酵剂的发酵能力、发酵特性并对发酵所得乳清酒品质进行分析,筛选出5#组合菌种(乳酵母菌2,丹宝利活性酿酒干酵母,保加利亚乳杆菌和嗜热链球菌比例为10:0.1:1)为本研究最佳试验用发酵菌种。
Two milk saccharomycetse strains, local Kumiss yeast mud, lactic acid bacteria, and Danbaoli active dry yeast were used as fermenting agent respectively for whey Wine production and their fermenting power and fermenting characteristics were studied and the quality of the produced whey wine was analyzed. As a result, 5# combined fermenting agent （the ratio of milk saccharomycete strain 2, active dry yeast, Bulgaria lactobacillus and streptococcus thermophilus was 10：0.1：1） was determined as the best fermenting bacteria species for whey wine production in the experiment.
出处
《酿酒科技》
2009年第8期38-40,共3页
Liquor-Making Science & Technology
基金
兵团工业科技攻关计划(项目编号2006GJS09)
关键词
乳清酒
酵母菌
乳酸菌
发酵
whey wine
microzyme
lactic acid bacteria
fermentation
